The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1887-12-22
DOMESTIC HINTS
QUEENS PUDDING.


with one cup sugar and one Teaspoons
ful butter; bake. When baked, spread
over the top layer of Jelly or preser.
YES. Beat the whites OF eggs dry and
add two tablespoons of sugar, and bake
a light brown. Serve warm with sauce,
or cold with sugar and cream.
oRAxGE SNOW.
Dissolve an ounce OF isiugass in
pint of boiling water, strain, and let il
stand until nearly cold mix il with the
juice Of six or seven oranges and on,
lemon; add the whites OF three eggs,
and sugar to taste; wisk the whole TO-
gether until it looks white and like q
sponge, put it into mould and turn It
ont on tho following day.
. sCALLoPED OYSTERS.
Butter pudding dish, roll crackers
very fine, put layer of crackers, then
layer Of oysters, season with salt and
pepper, and put small BITS of butter
over the oysters; fill the dish nearly
full, having oysters on top; pour in
sweet milk enough TO soak crackers,
bake nearly an hour. II too dry when
baking add little more milk and but
ter.
PIE CRUST
For one pie take one cup of Hour two
tablespoonfuls Of lard, one-half tea
spoonful of salt, mix well, then add
one-half teacup of water. Ii fagy
top crust is desired. take enough dough
for one crust. roll thin, spread butter
over it, and roll up and let it stand
while filling in the fri I. when it will
be ready for use.
TEA CAKE.
One even cup white sugar, onc-half
cup butter. two eggs. Beat these until
they are creamy, then add a good half
cup cold water and two cups Hour two
teaspoonfuls baking powder, one tea
spoonful lemon; beat thoroughly.
Bake in a long tin, and cut warm in
squares.
VEAL SALAD.
Boil knucklc of veal in six quarts
of water; when tender remove the
bones, chop the meat and add the JUICE,
which should be mostly absorbed, and
two cups of cracker crumbs cinnamon,
pepper and salt; put in mould. Serve
cold.
PUMPKIN PIES.
One quart of siftcd pumpkin. one
quart of rich sweet milk, ten or twelve
eggs, one pound Of butter | pound OF
sugar, two grated nutmegs. four
spoonfuls of rose water Bake the
mixture in puff paste in pie pans.
GINGER SNAPS
One pint molasses and one cup lard
heated together and poured hot in one
quart -four, two teaspoonfuls soda and
two ginger. Let this dough cool, add
flour enough to roll. Roll thin and
bake quick.
POTrED SHANK.
Boil shank of be eff till tender; chop
the meat up, and season 1t with salt,
pepper and Of liked) half n nutmeg,
Reduce the liquor TO three pints. add
the meet, cool in mould. 1t
should turn out well when cold
BEEF sour.
Take four pounds of beef to four
quarts of water, boil four hours, add
six onions, four carrots and two turn"
Ups chopped fine, season with salt and
pepper and boil one hour longer.
BUTTER CRACKERS.
One quart of -four, one lcaspoonlul
of butter, mixed into stiff paste with
sweet milk; beat well, roll thin, prick
and bake in quick oven.
EGGLEss CAKE.
One heaping cup sugar cup strong
coffee, one scant balf-cup butter, three
not very full cups of -four, two heap
ing teaspoonfuls baking powder rub
bed in -four
CHICKEN AND RICE.
Two cups of cold boiled rice, one
cup of cold chicken broth, salt and
pepper; boil five minutes. stirring all
the while.
PRESERVED GINGER.
Select young and tender roots;
scrape of the outer skin. and boil in
syrup. The best ginger is hot and
biting to the taste and of aromatic
dor.
FRIED SALT PORK.
Slice and let lie few minutes IN q
few spoonfuls of water swcetened with
Il Il roll IL nlnnl